Though ostrich is quite pricey, it’s pretty much 100% lean, so there’s no waste or shrinkage during cooking really.

Just take a close look at the nutritional stats on below Ostrich meat!!! Impressive, non? So get eating that ostrich folks and enjoy it too boot!


450 gms ground ostrich meat
2 T. coconut oil
1 clove garlic, minced
3/4 tsp. finely chopped fresh rosemary
Dash each ground thyme, onion powder and black pepper
1 tsp. balsamic vinegar


Crumble up the ostrich meat into a glass bowl. Add all ingredients and work it together with a fork or with your hands like you would for a meatloaf until all is well blended. Cover and refrigerate to allow the flavors to mingle for 1-2 hours before you plan to cook. When ready, form into two thick “steaks” pressing them firmly so they won’t fall apart on the grill.

Prepare a hot steak/burger bed of coals and grill the ostrich “steaks” until just medium-med rare. Place “steaks” over coals and grill. Do not attempt to jiggle/shift them around lest these babies fall apart on you. When one side is nicely grilled, gently flip them over and finish cooking. I warn you if you cook them well done, they are definitely going to be dryer and you’ll end up being disappointed you wasted your money.

Ours were medium (just pink inside) and they were NOT dry at all. We served ours with grilled tomato but these would also be good with seasoned grilled onion slices, yellow or zucchini squash or eggplant slices as well!



1.2 g carbs, .2 g fiber, 1.0 g NET CARBS
47.5 g protein
695 mg potassium
275 mg sodium
74% B6, 437% B12, 33% copper, 84% iron, 74% niacin, 68% phosphorous, 56% riboflavin, 141% selenium, 39% thiamin, 102% zinc

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